Cattle are slaughtered for their edible meat.
Sheep and cattle are slaughtered for their meat and if they have a disease.:)
Cargill handles approximately 20 percent of cattle slaughter in the country
Slaughter cattle are cattle that are raised and bred for the purpose of being killed and processed for meat production. They are typically taken to a slaughterhouse where they are humanely killed and their meat is prepared for consumption.
Cattle that are ready for slaughter. They are also called finisher cattle or fats.
Cutter cattle are those that are being sold for slaughter. They primarily refer to cattle that are older than 30 months of age that have been culled for slaughter for various reasons.
At the slaughter plant or local butcher.
Its when ranchers or cowboys take there cattle to a train which they get on to and take them to the slaughter house. They might also get on trucks. You might call it a cattle run or a cattle drive.
Odysseus is sleeping when the cattle are slaughtered.
Finisher cattle are range-raised, i.e. - grass fed, yearling or older beef cattle that are ready to be "finished" on grain to increase marbling prior to slaughter.
Cattle that are alive, responding to stimuli, moving around, eating, sleeping, etc. Live cattle is typically a market term for finisher cattle that are sold before slaughter.
Slaughter houses and meat packing
The USDA reports that in 1998, nearly 35.5 million commercial cattle were slaughtered